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Preparation Time : 10
Cook Time : 25
Total Time : 35
500 grms Boneless chicken to taste Salt 1 tsp Lemon juice 1 tsp Pepper pdr 1 1/2 tsp thick curd 1 tbsp ginger garlic paste 1 tbsp tandoori masala 1 tsp kashmiri red chilli pdr 1 tsp red chilli pdr 1 tbsp oil butter 1 onion finely chopped 1 tsp ginger garlic paste 2 tomatoes grinded 1 tsp biryani masala 1 tsp tandoori masala 1 tsp red chilli pdr 1/2 tsp turmeric pdr 1/2 tsp jeera pdr Few coriander leaves chopped "For Rice" 500 grms rice 1/3 capsicum diced 2 green chillies 2 bay leaves 1 inch stick cinnamon 3 cardamom 1 tsp cumin 3 cloves to taste Salt Few coriander leaves chopped 1 tsp rose water 1 tbsp Butter/ ghee 1 piece charcoal
Cut breast chicken pieces into strips. Marinade with salt, lemon juice,pepper and ginger garlic paste for half hour. Then marinade with curd, tandoori masala, red chilli, kashmiri chilli and keep for 6 hours or overnight. Grill on the pan with little oil butter.
For the biryani masala take a pan, add oil butter and add the chopped onions saute till pink then add in the ginger garlic paste and saute well till the raw smell disappears. Add in the tomato puree and saute till oil comes out then add in the masalas and saute well. Add I. The capsicum and mix.
When the oil comes out add in the chopped coriander and mix and keep aside
For rice take a vessel and add in the oil and the whole garam masala, cumin and green chilli and add enough water. When it starts boiling add salt and rice to it. When 90 %cooked, drain it.
Take a vessel and add oil to the base and layer rice then place the chicken tikka on it then layer the masala. Add the chopped coriander and then again layer the rice, tikka, masala. Lastly add the rose water .
place a hot charcoal in a foil paper over the biryani and put little oil on it and cover immediately to get the taste into the rice.
Serve with raita and enjoy.
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